by gingerroot
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gingerroot's Notes:
Expand3 small firm zucchini, scrubbed Ask a question about this ingredient
1 cup mixed yellow and orange cherry tomatoes, halved Ask a question about this ingredient
4 cloves garlic, minced Ask a question about this ingredient
3 tablespoons extra-virgin olive oil Ask a question about this ingredient
1 sprig fresh rosemary Ask a question about this ingredient
1-2 anchovy fillets, packed in oil Ask a question about this ingredient
Scant 1 tablespoons red wine vinegar Ask a question about this ingredient
sea salt Ask a question about this ingredient
1 10 inch square piece of parchment paper (approx.) Ask a question about this ingredient
Preheat the oven to 300 degrees.
Ask a question about this stepPrepare a baking sheet by placing parchment paper in center, and folding up the edges on each side of the square (about a ¼- ½ inch), pinching the corners, to create a slight rim (to catch all the sweet, roasting juices).
Ask a question about this stepPlace zucchinis in the middle of parchment paper. With a sharp knife, make small slits down the top of each one. Arrange cherry tomato halves around zucchinis.
Ask a question about this stepSprinkle minced garlic on each zucchini and distribute the remaining garlic evenly on top of tomatoes. Season vegetables with a pinch or two of sea salt and drizzle with the olive oil (making sure to cover the zucchinis).
Ask a question about this stepNestle anchovies among the tomatoes. Place rosemary sprig between zucchinis. Roast for about an hour, until zucchinis are soft when tested with a fork.
Ask a question about this stepRemove baking sheet from oven and let cool for a few minutes (I could not wait and cut right into them, which is okay, just be careful not to burn your hand). Discard Rosemary sprig.
Ask a question about this step(From this point on, leave vegetables in parchment paper. This way all the caramelized juices from the tomatoes and zucchinis will be added to the confit). Carefully trim stem end of zucchini and discard. Cut each zucchini in half lengthwise and either scoop out flesh with a spoon or cut in half again and then chop, placing into a bowl. (I did a mixture of both – some zucchinis were softer than others so I scooped out the flesh from those and then chopped the skin, others that were not as soft I quartered lengthwise and did a rough chop).
Ask a question about this stepAdd roasted tomato halves, garlic bits, caramelized juices, remaining olive oil and anchovy (by now melted into salty deliciousness), using parchment paper to help funnel every drop into bowl with zucchinis.
Ask a question about this stepStir to combine and season with sea salt to taste (if needed).
Ask a question about this stepAdd a splash (I probably added a tablespoon) of red wine vinegar (the best you have – I used 18-year-old red wine vinegar I bought in Napa – delish!).
Ask a question about this stepTransfer to a glass jar with airtight lid. If you are not going to use within a day or two, make sure to top with olive oil to keep longer. Confit should last about a week.
Ask a question about this stepThanks so much, sdebrango!
Thanks for posting this again so we "newbies" can see what we missed before joining food52! This recipe reminds me of why I like to look at the recipe files of the cooks I admire...there's gold in them hills!
Thank you, Lori, for such a nice comment! While
I love sweet fresh summer tomatoes, for me, slow roasting puts them
over the top!
I love your description you can almost taste this wonderful recipe. Lovely!
Thanks, sdebrango!
I found that my favorite way to enjoy this is on a crusty baguette, with some cheese - I finished most of this recipe eating sandwiches like this. It would also be delicious with grilled chicken.
Geez, we have a great (quite large) garden every year; reading all the comments with your zucchini, tomatoes etc., really makes me feel like I am on a different planet up here in the PacNW; I am just now enjoying lettuce, spinach, snap peas and for the last couple months asparagus (starting to go to seed). Actually have to go to the supermarket (rather than my garden) to buy something for a contest entry on F52! Lucky you who live in a warmer climate…
I think it is all relative...I love the PacNW! I had to buy my cherries last week at the supermarket (not even farmer's market)...: )
I roast cherry tomatoes all the time and then reserve them for so many uses. I just love the intensity of the tomato taste that results but had never thought to try it with zucchini. What a great idea and just saved your recipe to my file to try! And what a great tip from AJ! Thanks!
I almost always roast one vegetable or another while making bread. The bread goes on a shelf that's 2/3 down, with the veggies underneath on the bottom shelf. We eat tons of veggies around here, for lunch, dinner and snacks (and the occasional breakfast), and it's a snap to do if you've got the oven on for the bread. ;o)
Thanks! Let me know what you think. As much as I love slow roasted tomatoes, I think the tomatoes actually take a back seat here, providing just the right amount of underlying sweetness that allows the zucchini flavor to burst forth. I just ate what was left of it from one of my half-pint jars smeared on a piece of baguette for lunch.
AJ, I'm going to have to check out some of your bread recipes! : )
This sounds so tasty! I've been slow roasting zucchini these past few weeks, putting them in the oven while I bake bread (a 325/350 degree oven is actually slow enough to coax out all that sweet goodness). Local cherry tomatoes are now, finally, plentiful. I can't wait to try this recipe this weekend. Veggie confits are so nice to have hand. Very well done!! ;o)
Thanks so much for your kind words and tip, AJ! I was worried that I would scorch my cherry tomatoes (some were tiny!) but I look forward to making more summer veg confits soon and will experiment with the temperature...
Miranda is an editor at Food52.
This recipe is great and I love the use of the yellow and orange cherry tomatoes. I am so glad to see this again!